White Chicken Enchiladas
These White Chicken Enchiladas are a classic Mexican dinner that everyone should have in their back pocket. Cheesy chicken is rolled in tortillas and baked in a creamy white sauce. Of course, no enchilada is complete without all of the toppings! Only 8 ingredients in this easy recipe that the whole family loves.
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WHITE CHICKEN ENCHILADA RECIPE
Lately I’ve been sharing a few recipes from my cookbook Scrumptious. These enchiladas were at the top of the list because they are in my Tried and True chapter of the cookbook.
Back in college I used to make chicken enchiladas with cream of chicken soup. These actually remind me of those but with a homemade roux and way better flavor!
This is a great recipe to use leftover cooked chicken breasts. Mexican food is my favorite because it’s the ultimate comfort food.
HOW TO MAKE THESE:
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix shredded chicken and 1 cup shredded cheese. Season with salt and pepper. Spoon chicken mixture evenly into tortillas and roll up tightly.
Place filled tortillas seam side down in prepared dish. - In a medium saucepan, melt butter over medium-high heat. Sprinkle flour over butter and cook for 1 minute.
- Whisk in chicken broth. Simmer until mixture thickens, about 3 minutes. Remove from heat.
Stir in sour cream, green chiles, and cumin. - Pour cream sauce on top of the tortillas.
- Sprinkle the top of the enchiladas with remaining cup cheese.
- Bake for 20 to 25 minutes. Then broil for a few minutes to brown cheese. Serve with desired toppings, such as guacamole, sour cream, and pico de gallo. This is great with some refried beans, black beans or cilantro lime rice.
CAN I USE CORN TORTILLAS?
Yes, of course!
CAN YOU FREEZE THESE?
Yes! I personally would freeze them with the white enchilada sauce frozen separately in a ziploc bag. Thaw in the fridge then bake according the package directions.
OTHER MEXICAN RECIPES:
- Chicken and Spinach Enchiladas
- Mushroom and Spinach Enchiladas Recipe
- Honey Lime Enchiladas
- Chicken Enchilada Roll-Ups
- Salsa Verde Enchiladas
- Low-carb Shrimp Enchiladas
- Sweet Potato and Black Bean Enchiladas
- Creamy Chicken Enchiladas
- Overnight Ham and Cheese Enchiladas
- Chorizo Breakfast Enchiladas
White Chicken Enchiladas
Ingredients
- 2 cups shredded rotisserie chicken, (or leftover chicken)
- 2 cups shredded Monterey Jack cheese or Mexican blend cheese, divided
- salt and pepper
- 8 (8-inch) flour tortillas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon ground cumin
TOPPINGS:
- guacamole, sour cream, pico de gallo
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix chicken and 1 cup cheese. Season with salt and pepper. Spoon mixture evenly into tortillas and roll up tightly. Place seam side down in prepared dish.
- In a skillet, melt butter over medium-high heat. Sprinkle flour over butter and cook for 1 minute.
- Whisk in chicken broth. Simmer until mixture thickens, about 3 minutes. Remove from heat. Stir in sour cream, green chiles, and cumin.
- Pour sauce over tortillas. Sprinkle with remaining cup cheese.
- Bake for 20 to 25 minutes. Then broil for a few minutes to brown cheese. Serve with desired toppings, such as guacamole, sour cream, and pico de gallo.
I would love to leave a good rating but I can’t print this without an ad printing on top of the recipe! And there are so many ads popping up constantly that I can barely read the electronic version!
Could you use Greek yogurt instead of sour cream?
yes, it will be a little more tart.